Joanna's Blog

Jamming & Canning - An innate passion

Yes, it’s canning time. Happy days for people like me.
Let me tell you how I became a canner. It may be a story like many canners but for now it is my story. Like all stories, it will meander about because life is nothing if not meandering.

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Joanna Sable learns the secrets of perogies making and creates Loaded, Cheese, Beef Shiitake and Cabbage and Blueberry Ricotta fillings

Now, you would think, me being a chef and Tracy knowing how much I wanted to learn to make perogies she would have jumped for the opportunity to teach me a thing or two. Nope, I have been begging for years, threatening even, but it took this article to hammer it home.

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Joanna Sable enjoys the cooking talents of mother and daughter team Geeta and Tara Maini - spinach fritters and Palak Paneer Ka Milaap

So you think you know what lunch is? Wrong! You don’t unless you have eaten at Nonna’s who tries to kill you with endless Italian and Argentine food. Geeta and Tara did a bang-up job turning me into the proverbial stuffed Christmas Goose with their multitude of delicacies. Did I mind? Hell no!

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Joanna Sable makes Macedonian filo with Olive That! owner Val and her mother Vasa and creates tiropita, spanokopita and prasopita


Making filo takes a ton of practice and it may not be for everyone, but if you have a friend or a family member who would like to hang out with, this is a wonderful day of communal type cooking. This always brings home the same message to me - we used to cook as a community, as a family, where stories were swapped and shared, problems solved, tears wiped and belly laughs had. Try and make something with community and see how very much fun it is. It’s time to bring back this dying art.

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Joanna Sable cooks classic Jewish dishes from childhood like Gefilte Fish, horseradish and brisket but with a foodie modern – and easy – twist

Holidays, in particular, also have huge food, smell and memory ties. Spring is a time for many religious holidays, mine growing up were Jewish, but because my parents were very modern and early foodies, we enjoyed a holiday ham as well.

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